INGREDIENTS:
1 tablespoon olive oil
1 teaspoon vinegar
1 clove garlic, peeled and crushed
2 cups Greek or Greekstyle natural yogurt (Drain plain supermarket yogurt
in a cheesecloth overnight to make proper consistency)
1 big cucumber, peeled and coarsely grated
a pinch of dried mint
a little salt and black pepper
olives, to garnish
Mix the olive oil, vinegar and garlic in a small bowl. Add the yogurt and mix
well. Drain the cucumber and add to the yogurt with the mint, the salt and
pepper and mix again. Leave the mixture 1-2 hours in the refrigerator.
Garnish with a few black olives. Serve lightly chilled, with crispy slices of
courgettes, or slices of fried aubergines. It can be also served as an
accompaniment to roast meat or roast chicken.
Yield: 4 cups
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1 tablespoon olive oil 1 teaspoon vinegar 1 clove garlic, peeled and crushed 2 cups Greek or Greekstyle natural yogurt (Drain plain supermarket yogurt in a cheesecloth overnight to make proper consistency) 1 big cucumber, peeled and coarsely grated a pinch of dried mint a little salt and black pepper olives, to garnish Mix the olive oil, vinegar and garlic in a small bowl. Add the yogurt and mix well. Drain the cucumber and add to the yogurt with the mint, the salt and pepper and mix again. Leave the mixture 1-2 hours in the refrigerator. Garnish with a few black olives. Serve lightly chilled, with crispy slices of courgettes, or slices of fried aubergines. It can be also served as an accompaniment to roast meat or roast chicken. Yield: 4 cups
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
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